Filling

Mashed potatoes

  • 2 tbsp dairy free butter
  • Remaining Oatly cream
  • 1 tbsp wholegrain mustard
  • 1 tps pepper
  • 1 tbsp salt
  • 1 tbsp nutritional yeast
  • 5 potatoes

Topping

Chives to sprinkle on top

METHOD

For the mash;

peel the potatoes, chop them up small. put them in a large saucepan, fill the saucepan with water & boil them until soft.

Drain the potatoes, put them in the pan or in your Kitchen Aid Mixer, add all the rest of the ingredients to the pan or Kitchen Aid Mixer, whip them & put them to one side.

Warm the olive oil in a large, high sided frying pan, pour in the chopped onions & cook them until theyโ€™re soft.

Add the capers, caper brine, garlic, nori, mushrooms, dairy free butter, salt, pepper, lemon & spring onions to the pan & stir them until the mushrooms are well sweated.

Turn the heat down & add the mustards, lemon, oatly cream, nutritional yeast to the pan & stir it in.

Pour in the peas & parsley into the pan & stir them round so theyโ€™re well mixed in & the sauce is really nice & thick. Add the vegan fish sauce and the banana blossom and heat through for a few minutes.

Pour the filling ingredients into a lasagne dish, spoon the mashed potato on top of the filling ingredients, smooth the mashed potato with the back of a wooden spoon, use a fork to scrape lines into the top of the mashed potato.

Bake the pie for 20 minutes at 200โ„ƒ (392โ„‰) (until the mashed potato starts to brown on top).

Get that yummy pie out of the oven and add the pretty green chives to garnish the top.

Dish up, sit down and enjoy!

Let me know if any of you make this and what you thought of it.

This recipe is adapted by the wonderful Bosh Recipe.

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